Skinny Mini Chocolate Cheesecakes

Dairy Free
Health score
2%
Skinny Mini Chocolate Cheesecakes
145 min.
12
244kcal

Suggestions


Indulge your sweet tooth without the guilt with these delightful Skinny Mini Chocolate Cheesecakes! Perfectly portioned for a crowd, these dairy-free treats are not only delicious but also a healthier alternative to traditional cheesecakes. Each mini cheesecake is rich, creamy, and bursting with chocolate flavor, making them an irresistible dessert for any occasion.

With just 244 calories per serving, you can enjoy a decadent dessert that won’t derail your healthy eating goals. The combination of crushed chocolate wafer cookies and a luscious chocolate filling creates a delightful contrast in texture and taste. Plus, the addition of fresh raspberries on top adds a pop of color and a refreshing tartness that perfectly balances the sweetness of the cheesecake.

Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, these mini cheesecakes are sure to impress. They are easy to make and can be prepared ahead of time, allowing you to spend more time enjoying the company of your guests. So, roll up your sleeves and get ready to whip up a batch of these Skinny Mini Chocolate Cheesecakes that everyone will love!

Ingredients

  • 12  peanut butter cups 
  • 0.7 cup chocolate wafers such as nabisco famous crushed thin (from 9-oz package)
  • 0.7 cup sugar 
  • teaspoons vanilla 
  • 0.3 cup cocoa powder unsweetened
  •  eggs whole
  •  egg whites 
  • oz baker's chocolate melted
  • 0.3 cup topping fat-free hot
  • serving raspberries fresh

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • aluminum foil
  • muffin liners

Directions

  1. Heat oven to 325°F.
  2. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
  3. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
  4. Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes.
  5. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
  6. To serve, carefully remove foil baking cups.
  7. Spread fudge topping on cheesecakes.
  8. Garnish with raspberries. Store cheesecakes covered in refrigerator.

Nutrition Facts

Calories244kcal
Protein6.93%
Fat34.07%
Carbs59%

Properties

Glycemic Index
12.13
Glycemic Load
12.34
Inflammation Score
-2
Nutrition Score
5.2878260612488%

Flavonoids

Cyanidin
2.29mg
Petunidin
0.02mg
Delphinidin
0.07mg
Malvidin
0.01mg
Pelargonidin
0.05mg
Peonidin
0.01mg
Catechin
2.75mg
Epigallocatechin
0.02mg
Epicatechin
7.05mg
Epigallocatechin 3-gallate
0.03mg
Quercetin
0.23mg

Nutrients percent of daily need

Calories:243.78kcal
12.19%
Fat:9.71g
14.93%
Saturated Fat:3.74g
23.36%
Carbohydrates:37.82g
12.61%
Net Carbohydrates:35.14g
12.78%
Sugar:27.36g
30.4%
Cholesterol:15.01mg
5%
Sodium:176.66mg
7.68%
Alcohol:0.23g
100%
Alcohol %:0.44%
100%
Caffeine:9.11mg
3.04%
Protein:4.44g
8.88%
Manganese:0.33mg
16.34%
Copper:0.28mg
14.21%
Fiber:2.68g
10.7%
Magnesium:40.12mg
10.03%
Iron:1.61mg
8.94%
Phosphorus:84.64mg
8.46%
Vitamin B3:1.27mg
6.35%
Vitamin B2:0.1mg
5.91%
Zinc:0.85mg
5.68%
Potassium:174.63mg
4.99%
Folate:19.12µg
4.78%
Selenium:3.33µg
4.76%
Vitamin B1:0.06mg
4.32%
Calcium:29.81mg
2.98%
Vitamin E:0.44mg
2.9%
Vitamin B5:0.25mg
2.52%
Vitamin B6:0.04mg
1.87%
Vitamin C:1.38mg
1.67%
Vitamin B12:0.1µg
1.6%
Vitamin K:1.54µg
1.47%